Why restaurant and food in Hamburg
A food photographer in Hamburg runs into a problem that barely exists further south. The usual gap between lunch and dinner service, roughly three to five in the afternoon, falls into dusk in winter. In June the dining room is bright at that hour; in December it is not. So a restaurant that wants dishes in natural light, and a room that reads as daytime, has to plan a winter shoot differently from a summer one. The other local factor is what is on the plate. Fish and seafood feature on many Hamburg menus, and they lose their sheen quickly under light, which decides the order in which things are plated and photographed.
From April to September the standard gap between services works with daylight. Between November and February we move the session earlier, straight after lunch service ends, or use our own lighting shaped to imitate a window. Many restaurants choose their closing day for it. A new menu should be photographed about two weeks before it goes to print.
How the session runs
Beforehand we agree the list of dishes, up to twelve, and the order the kitchen sends them out. Anything that loses its sheen fast comes one plate at a time and is shot immediately; sturdier dishes can wait. A table at the brightest window becomes the set. In between we take hands at work, the empty dining room and the team. You receive portrait and landscape crops for the menu, the website and delivery platforms, 30 edited photographs within five working days.
What’s included
- 30 edited photographs
- Up to twelve dishes plus room and team frames
- Scheduled between services
- Portrait and landscape crops for the menu, the site and delivery platforms
- Gallery within five working days






